Ingredients
1. Mixed Hawaiian fish, eviscerated, scaled and hacked into 2 inch pieces keep heads whole (3pounds)
2. pink Hawaiian salt (as desired)
3. black pepper (as desired)
4. canola oil (to cook)
5. peeled whole tomatoes (2c)
6. peeled, sliced ½ inch thick ginger (5 slices)
7. thyme (6sprigs)
8. sliced onion (2)
9. sliced garlic (4cloves)
10. finely sliced, de stemmed habaneros (2)
11. steamed soft and peeled poi (2c)
12. minced ginger (1tbsp)
13. minced garlic (1tbsp)
14. heavy cream (2c)
15. Gai Choy, cut into 20 inch pieces (1/2 pound)
16. juiced (3lime)
17. water (to cover)
18. Kaffir lime leaves (6)
19. sliced green scallions (1/2c)
20. bay leaves (2)

Method of preparation:-
1. Season the fish with salt and pepper. Take a stockpot, coat it with oil. Sear the fish in it. Add habaneros, ginger, garlic, tomatoes, onions, thyme, bay leaves and kaffir leaves.

2. Cover with water and keep it to simmer for about 1 hour. Squeeze the lime juice and gai Choy before serving.

3. To make poi, cook garlic and ginger with cream until it gets reduce by 20 percent. Add the hot taro and mash them until get smooth. Season it and check for flavor.

4. Place a mound of poi in the middle of large pasta bowl. Top it off with lots of fish stew and then garnish it with scallions.

Number of servings – 4